Directions
- 1Add 200 grams of sourdough starter to a glass bowl.
- 2Mix the starter with 700 grams of water until it is milky.
- 3Add 1000 grams of flour and 20 grams of salt.
- 4Mix everything until a shaggy dough is formed.
- 5Let the dough sit for one hour.
- 6Perform stretch and folds for about 8 times around the bowl.
- 7Cover and let the dough rest for 30 more minutes.
- 8Perform another set of stretch and folds.
- 9Cover and let the dough rest for another 30 minutes.
- 10Perform a third set of stretch and folds, using coil folds for the last two sets.
- 11Let the dough finish bulk fermenting (about 8 hours).
- 12Split the dough into two pieces, and pre-shape them into loaves.
- 13Cover the loaves and let them rest for 30 minutes.
- 14Perform the final shaping, using a tri-fold technique.
- 15Place the shaped loaves in bannetons, dust with rice flour, cover with shower caps, and let them cold proof for at least a couple of hours.
- 16Preheat the Dutch oven for 30 minutes at 450°F (232°C).
- 17Score the loaves, creating a heart shape.
- 18Place the loaves in the preheated Dutch oven, and bake for 30 minutes at 450°F (232°C).
- 19Remove the lid, and bake for another 10 minutes at 425°F (218°C).
- 20Cool the loaves for a couple of hours before slicing.
Ingredients
- 200 grams peaked sourdough starter
- 700 grams water
- 1000 grams flour
- 20 grams salt
- 0 grams rice flour
Equipment
glass bowlwhiskdough whisktimerbench scraper
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